Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Broccoli Slaw

Cooking broccoli in boiling water to a bright green takes only a couple of minutes. Be sure to shock it immediately in ice water to keep the color vibrant.

Southern Living FEBRUARY 2013

  • Yield: Makes 6 to 8 servings
  • Hands-on:20 Minutes
  • Total:8 Hours, 35 Minutes

Ingredients

  • 1 pound fresh broccoli
  • 2 teaspoons salt
  • 2 cups chopped green cabbage
  • 2 cups finely shredded red cabbage
  • 3/4 cup diced yellow bell pepper

Preparation

1. Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.

2. Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.

3. Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.

Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.

advertisement

Go to full version of

Broccoli Slaw recipe

advertisement